Mousse-Au-Chocolat Cake with Berries

(*) For a cake of 28 cm ø.

For the short pastry, quickly knead all the ingredients until smooth. Wrap the dough in plastic wrap and rest in the refrigerator for at least half an hour. Then roll out and cut with a ring of (/) 28 cm and place on a baking tray lined with baking parchment. (Leftover dough can be easily frozen.) Prick the dough a few times with a fork and then bake for 10 min in a heated oven at top and bottom heat at 180 degrees.

For the frankfurter quantity (sponge cake) melt the butter in a saucepan and let it boil once, then remove it from the kitchen stove. Beat the vanilla sugar, sugar, eggs, salt and lemon zest briefly in a bain-marie until warm. The quantity must not get too warm, otherwise the egg will curdle. Remove the baking bowl from the water bath and continue beating for 6 to 8 min until the mixture has cooled down to room temperature. This will go a little faster if you keep the beating bowl on iced water while beating. Sift the flour, cocoa powder and cornstarch (maizena) onto the quantity and fold in. Finally, fold in the melted warm butter. Pour the mixture into a cake springform pan or into a (/) 28 cm ring lined with baking parchment.

Bake in the heated oven at 180 °C (convection oven) for about 2 minutes, then turn down to 165 °C and continue baking for about 18 minutes. Cool the sponge well and cut horizontally into two slices.

For the mou

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